Editorial sample recipeSri LankanintermediateGluten-FreeDairy-Free

Sri Lankan Devilled Spicy Squid Skillet

Name: Sri Lankan Devilled Spicy Squid Skillet
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 500 g squid rings, cleaned and patted dry; 2 tbsp coconut oil; 15 piece curry leaves, fresh; 1.5 tbsp Sri Lankan red chili flakes, crushed; 1 large red onion, cut into thick wedges; 2 piece banana peppers, sliced diagonally; 1 medium ripe tomato, cut into wedges; 1 tbsp halal soy sauce; 1 tbsp lime juice, freshly squeezed

A fiery Sri Lankan devilled stir-fry featuring tender squid rings tossed with banana peppers, red onion, and crushed chili flakes in a tangy coconut oil cook.

Prep: 15 min
Cook: 12 min
Total: 27 min

AI-generated illustration of Sri Lankan Devilled Spicy Squid Skillet

AI illustration

Technique to learn

Devilled Flash Stir-Fry

Searing spices and curry leaves in hot oil to build a fiery aromatic base before rapidly tossing seafood and crisp vegetables over high heat.

Instructions

Step 1: Clean squid rings thoroughly and dry with paper towels to prevent excess moisture from steaming the dish.

Step 2: Heat coconut oil in a wide skillet or wok over medium-high heat until shimmering.

Step 3: Add fresh curry leaves and crushed chili flakes, frying for 30 seconds until crisp and fragrant.

Step 4: Toss in red onion wedges and banana pepper slices, stir-frying for 2 to 3 minutes until slightly softened yet crunchy.

Step 5: Add prepared squid rings, tomato wedges, and halal soy sauce, stir-frying rapidly over high heat for 3 to 4 minutes until squid turns opaque.

Step 6: Remove skillet from heat, drizzle fresh lime juice over the mixture, stir quickly to combine, and serve warm with steamed rice.

Cooking tips

Avoid cooking squid beyond 4 minutes to ensure it remains tender and tender rather than chewy.
Banana peppers add essential texture and mild sweetness that balances the heat of crushed chilies.
Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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